Cheesy baked bean and sweetcorn fritters

• can mixed bean400g 400g

  in water, drained

• can chickpea↗400g 400g

  drained

• mature cheddar↗50g 50g

  grated

• can sweetcorn↗198g 198g

  drained

• 8 jalapeno chilli↗

  slices from a jar, finely chopped

• egg↗1 1

  beaten

• small handful coriander

  chopped

• vegetable oil↗2 tbsp 2 tbsp
• cherry tomatoes↗10 10

  quartered

• ½ red onion

  sliced

• juice ½ lime
• mixed salad leaves↗

  to serve (optional)

Step-by-step instructions

1. 1

   Put the beans and chickpeas in the bowl of a food processor and blend until smooth. Tip into a bowl and add the cheese, sweetcorn, jalapeños, egg and half the coriander. Season, mix well to combine, then shape into 8 patties.

2. 2

   Heat the oil in a large frying pan and cook the patties for 4 mins on each side – you may have to do this in batches. Keep them warm in the oven as you go.

3. 3

   Mix the tomatoes, onion, remaining coriander and lime juice with a little salt. Serve the cakes with salsa and salad leaves, if you like.